Roast Duck With Apple Dressing Recipes

Steps:

• Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper.
• To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat.
• Preheat the oven to 375 degrees F.
• Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh.
• Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve.
• For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.

Steps:

• Sprinkle the inside of ducklings with salt; prick skin well all over and set aside. In a large skillet, cook sausage with onion and celery until sausage is no longer ink and vegetables are tender. Add apple and simmer for 3 minutes, stirring occasionally; drain. Meanwhile, simmer raisins in water for 8 minutes; do not drain. In a large bowl, combine sausage mixture, raisins, salt, sage, pepper and parsley; mix well. Add the bread cubes, eggs and broth; mix lightly. Divide and spoon into ducklings. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 375° for 1-3/4 to 1-1/4 hours or until the thermometer reads 185°. Drain fat from pan as it accumulates. Remove all dressing.

Steps:

• Combine all ingredients except honey Stuff cavity and crop of duck. Place uncovered in preheated 325-350°F oven. Roast 2 hrs 45 min. Remove from oven. Drain fat from pan. Glaze with honey. Roast 20 minutes longer at 425°F.

Steps:

• Preheat oven to 220°C.
• Stuffing:.
• Melt the butter in a saucepan. When the foaming subsides, add the chopped onion. Saute on a gentle heat for around 10 minutes. Cook until translucent, avoid browning.
• Take pan off heat and add all remaining ingredients.
• Mix well with your hands to incorporate the egg. If the mixture seems a little too dry, add a touch of water. If too moist, add some more breadcrumbs. It should hold its shape easily.
• Duck:.
• Cut neck off duckling, and put aside for future use in gravy (below).
• Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks.
• Cover the duck with melted butter, and season generously with salt and pepper.
• Place the duck breast-side down (to make all the juices run into the breast, making for a more succulent final result) on a rack. Then place rack & duck in a roasting tray.
• Add a little water to the bottom of the roasting tray to prevent burning.
• Place tray in oven. Cook at 220°C for 15 minutes.
• After the 15 minutes, reduce the heat to 180C, and cook for a further 30 minutes.
• After the 30 minutes, turn duck breast-side up and continue cooking for another 60-70 minutes (still on 180°C), checking on occasion that it does not burn/is not browning too much.
• Note: While duck is cooking, make your gravy and apple sauce.
• If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil.
• At the end of the cooking time, remove duck from oven. Place in a warm spot (perhaps atop an unused part of the stove) and cover with aluminum foil until serving time.
• Gravy:.
• Chop neck from (above) duckling into pieces with a meat cleaver.
• Put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render.
• Add roughly chopped vegetables, herbs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly.
• After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot.
• Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
• When gravy has come to the boil, reduce to a gentle simmer, and continue to skim scum from time to time. Keep on gentle simmer for as long as possible for the best flavor, adding a touch more water or stock from time to time if needed.
• When the duck (above) gets close to being cooked, strain the gravy through a fine sieve to remove the vegetables, herbs, etc. Push down hard using the back of a spoon so as to extract as much juice as possible. Discard vegetables (or feed to your chickens/compost heap!).
• In a clean pan, bring the strained gravy to the boil, stirring occasionally.
• When gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tablespoons). Make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency.
• Season the gravy with salt and pepper according to your personal tastes.
• You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well.
• Apple Sauce:.
• In spaces where duck and gravy are cooking & able to be left alone for a bit, prepare apple sauce.
• Peel and core the apples. Roughly chop them.
• Place apples in saucepan with all other ingredients (except lemon juice).
• Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 minutes). Stir frequently to prevent burning/sticking.
• When cooking has finished, take off heat and add lemon juice. Stir.
• Serving:.
• Place gravy in a sauce boat.
• Place apple sauce in a bowl/boat.
• Carve the duck.
• Enjoy!
• This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
• Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.